20 Minute Dinner Recipe: Pesto Linguine with Mushroom & Pistachio
This 20 minute recipe makes for a quick meal that is simple to cook after a long day of work! Originally, I wanted to create this recipe with pine nuts but could not find them at Trader Joes. Despite my disappointment, I suppose everything happens for a reason---the substitute achieved a unique flavor and texture that surprised me. The simplicity of this recipe shows that food can be celebrated in a way that is tension free and allows you to gather, be completely present, and fixate on each others' stories of the day...truly culinary affection.
Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2-4 people
1/2 of an Onion
1 tbsp Minced Garlic
1 tsp Oregano
1 cup Cremini Mushrooms (sliced)
1 cup (8 0z.) Linguine (Trader Joes Garlic Basil)
1/3 cup Basil Pesto
1 handful of Pistachio Nutmeats
Optional: 1/4 cup Parmesan cheese (shredded)
In a pot, cook the linguine in boiling water for 5 minutes until al dente.
Begin by chopping half of the onion and heating oil on medium high in a skillet. Sautee the onion until golden and lower the heat to medium. Follow by adding garlic, oregano, and mushrooms and cooking for 5-6 minutes. Remove from heat.
Combine the pasta, mushrooms, and pesto in the warm pot. In a mortar and pestle, grind the pistachio and garnish desired amount onto pasta. Finish by also topping with Parmesan cheese if you would like. Serve and enjoy!
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